April and Stinging Nettles

April is the month to harvest nettle leaves, before they flower.

Nettles are intensely nourishing as a vegetable or as a tea. Cooking dispels the sting, as does drying. Fresh nettles may be simmered in a little water for ten to twelve minutes for a spinach-like vegetable rich in protein, a very high source of iron, calcium, Vitamins A, C, and B-complex, potassium, flavonoids, histamine, and serotonin and many essential trace minerals.

It is literally a “super-food.” I collected a bag of leaves this morning.

The cooking water may be drunk as a delicious, hearty broth. Tea made from dried nettle leaves provides similar nutrients and may be drunk regularly as a blood builder, iron supplement, kidney tonic, and immunity builder.

Replace spinach with nettles in:

• soups
• quiche
• sauteed greens
• pesto (pictured)

You can use nettles in any recipe that calls for greens. At a recent potluck last Spring, someone made Spanakopita with nettles.

To prepare and serve:

Pick the leaves off the stems (wear gloves) and simply steam nettles and serve them as a delicious side dish. Steam for about 10-15 minutes as they need to cook through.

The sting quickly dissipates once you steam or cook it as does drying the leaves.